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portuguese napkin cake guardanopos

Guardapanapos (Portuguese Napkin Cakes)

Gina
Bolos de guardanapos is a popular Portuguese sponge cake that is cut into squares then filled with a traditional sweet egg yolk cream filling known as doce de ovos or creme de ovo, the cake squares are then folded into a napkin shape and topped with sugar.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Azorean, Brazilian, Portuguese
Servings 6 pieces
Calories 280 kcal

Ingredients
  

PORTUGUESE SWEET EGG CREAM (Creme De Ovos)

  • Place the egg yolks into a medium size pot and add the vanilla extract and beat for a few seconds using a hand whisk. Set aside.
  • Add the sugar into a another medium size pot followed by the water.
  • Bring to a boil on medium high about 5 minutes and remove from heat.
  • To check if the sugar syrup is ready dip a wooden spoon into the syrup then carefully touch the spoon with the tip of your finger, if it’s sticky and tacky then it’s ready.
  • Carefully slowly and gradually, pour the sugar syrup in a steady stream into the pot with the egg yolk stirring consistently with a whisk. Don’t pour the syrup all at once it will cook the egg yolks.
  • Cook the egg mixture on low heat until it begins to thicken stirring occasionally with a wooden spoon about 15-20 minutes. The egg sweet cream should run off the spoon slowing and have a nice thick consistency similar to a custard that has been cooked.
  • For a thicker filling continue to cook an extra 3-4 minutes.
  • Transfer the filling into a container until ready to use.

PORTUGUESE NAPKIN SPONGE CAKE

  • Preheat oven to 200°C 390°F and line a 12X16 inch rectangular baking pan with parchment paper, bottom and sides.
  • Add the egg and sugar into a bowl and beat with a hand mixer on high for approximately 5 minutes or until 3 times of the batter volume is achieved. If your using a planetary mixer beat with the whisk attachment.
  • Sift the flour onto the egg mixture and using a spatula fold in the flour starting from the bottom of the bowl to the top until the batter is well combined.
  • Pour the cake batter into the line baking tray and spread evenly throughout the baking tray.
  • Bake for 8 minutes.
  • Cool for 10 minutes then invert onto a sheet of parchment paper.
  • Spread the a thin layer of the sweet egg cream filling onto the complete top of cake.
  • Cut into 6 equal squares than fold over and connect 2 corners.
  • Place some sugar on a plate and finish off by coating each side with granulated sugar.
  • Place onto a serving plate and enjoy!
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